Roasted Brussels Sprouts with Cranberry Mostarda

The mostarda - an Italian sweet and sour mustardy condiment - improves with age, so you can get ahead of the game and make this many days (or even weeks) ahead. Then use it on all your roasted vegetables or in place of cranberry sauce with Thanksgiving turkey.

Cranberry Mostarda:
1 lemon
1 cup sugar
16 oz cranberries, fresh or frozen, thawed
1 cup pitted prunes, coarsely chopped
1 Tbsp. brandy or Armagnac
¾ tsp. sea salt

Assembly:
3 Tbsp. mustard powder
2 Tbsp. mustard seeds
1 Tbsp. red wine vinegar
1 Tbsp. + ½ cup extra-virgin olive oil
3 lb Brussels sprouts
black pepper, freshly ground

For the Cranberry Mostarda:
Using a vegetable peeler, remove zest from lemon in 3" long strips. Shave off any white pith and set zest aside. Cut any remaining white pith from lemon, then cut along sides of membranes to release segments onto a cutting board; remove seeds. Coarsely chop segments; place in a medium bowl. Pulse reserved lemon zest and sugar in a food processor until lemon zest is finely chopped, about 1 minute. Mix into lemon segments.

Place cranberries and prunes in a food processor (no need to wash out) and pulse until coarsely chopped; add to lemon mixture. Mix in brandy and ¾ tsp. salt. Transfer cranberry mixture to an airtight container, cover and let sit at room temperature for 12 hours.

Assembly:
Mix mustard powder, mustard seeds, vinegar and 1 Tbsp. oil into the cranberry mixture.

Preheat an oven to 450°F (230°C/210°C fan, Gas Mark 8). Place a rack in middle of oven.

Toss Brussels sprouts and ½ cup oil on a rimmed baking sheet; season with salt and pepper. Roast until browned and tender, 25-30 minutes.

Add 1 cup mostarda to Brussels sprouts and toss to combine. Transfer to a platter or large bowl; drizzle with oil.

Make-Ahead: Mostarda can be made up to 1 month ahead. Keep chilled.

Makes 8-10 servings.